Coq au Vin (Pressure Cooker)
Coq au Vin (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Coq au Vin (Pressure Cooker)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a classic French recipe changed to use a pressure cooker. However, I am going to prepare the mushrooms and potatoes separately (mushrooms will be sauteed, potatoes will be steamed). On my to cook list. I will be using my 9 1/2 quart stove top pressure cooker, if using an electric cooker, add a few minutes to the time on full pressure. Follow all the safety precautions for your model of pressure cooker.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
12 minutes
Ingredients
Servings: servings
Instructions
  1. With the lid off your pressure cooker, heat the oil, when hot, brown the chicken, working in batches, set browned chicken aside.
  2. Add the bacon and onion to the cooker, browning the bacon, stir often to get a nice brown, then add the garlic and cook until just fragrant.
  3. Add the chicken back to the cooker and sprinkle on the flour and mix everything together.
  4. Add the wine then season as desired with salt and pepper and add the bay leaves.
  5. Place the lid on and lock, add the weight (jiggler), bring up the heat to high, when the jiggler starts to move and vent pressure, reduce the heat to low or medium low to maintain pressure release. Start timing for 12 minutes.
  6. While the chicken is cooking, add water to a saucepan and fit it with a steamer basket (or as I will do, use a rice cooker with a steamer basket). When you have good steam, add the potatoes and steam until fork tender. Skin on or off potatoes is up to you. Keep an eye on the time for the chicken.
  7. While the chicken is cooking, and potatoes steaming, heat a non stick skillet with a splash of olive oil and a tablespoon of butter if you like, when hot, add the mushrooms and saute until they have released their moisture and starting to brown. Keep an eye on the time for the chicken.
  8. When 12 minutes are up for the chicken, turn off the heat and move to an unused burner and allow a natural pressure release, about 10 to 15 minutes.
  9. When the potatoes are fork tender, remove from the steamer. When the mushrooms are starting to brown, remove the skillet from heat.
  10. When it is safe to open the pressure cooker, meaning it has vented to atmosphere and no pressure remains inside, open and remove chicken to a large serving tray, arrange potatoes and mushrooms around the chicken, sprinkle with chopped parsley and serve.
Recipe Notes

Chicken will cost about 52 Baht/kilo for quarters. For 4 servings, this is about 41 cents per serving. Great value.

Adapted from an internet recipe.

Thung Thong, Thai Crispy Dumplings
Thung Thong, Thai Crispy Dumplings
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Thung Thong, Thai Crispy Dumplings
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These are Thai dumplings, also known as Golden Purses. These sound absolutely delicious. These can be made with pork or chicken.
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Servings Prep Time
18-20 dumplings 30 minutes
Cook Time
10 minutes
Ingredients
For the Aromatic Paste
Servings: dumplings
Instructions
To Make the Aromatic Paste
  1. Grind together the garlic, pepper, and cilantro with a mortar and pestle until a smooth paste. Set aside 1 table of the paste for the dumplings, the remaining can be frozen for up to a month.
For the Dumplings
  1. Heat a large non stick pan with 1 tablespoon of oil on high heat. When hot, ad the sliced spring onion white parts, aromatic paste, and the diced mushrooms, stir often and cook until the spring onion is softened. Add the pork, soy sauce, oyster sauce, fish sauce, sugar, and water chestnuts (if using). Break the ground pork up as it cooks with your spatula, until cooked through and no liquid remains in the pan. Set the pan aside, this is the dumpling filling, and allow this to cool to room temperature.
  2. When the filling has cooled. Heat a small pot of water, about half full, to boiling. When the pot is boiling set out a bowl with ice water near the the pot. Add the spring onion green parts to the boiling water and blanch for 30 seconds, keep them submerged in the water as well. After 30 seconds, remove them to the ice water to cool them. Remove from the ice water and pat dry, then cut each green piece in half lengthwise, these are the ties for the Golden Purses.
  3. Open the refrigerated wonton wrappers and place on a plate, place one wonton wrapper on a work surface, keeping remaining wrappers covered with a towel to prevent them from drying out.
  4. Depending on the size of your wrappers, place between 1 teaspoon and 1 tablespoon of filling in the center of the wrapper. wet the 4 edges of the wrapper with water on your fingertip, draw up all the sides and pinch together at the top, so that it looks like a little bag an the bottom is rounded. Use a piece of the spring onion green and tie that around the top of the dumpling, and knot that. Trim the ends of the green.
  5. Repeat with the remaining wontons.
  6. Heat about 2-3 inches of cooking oil in a large pot, when the oil is hot, add a few dumplings at a time with a slotted spoon and fry until golden brown, remove with the slotted spoon to paper towels to drain, continue to fry remaining dumplings.
  7. Allow dumplings to cool for a few minutes, serve with a sweet chili sauce or plum sauce for dipping.
Recipe Notes

Low cost.

This recipe was inspired by good friend, Daniela Dalaa Payerl.
Thailand.

Recipe here is courtesy Tara's Multicultural Table and her recipe is here.
United States.

Creamy Garlic Mushrooms
Creamy Garlic Mushrooms
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Serve as an appetizer, a side with beef or chicken or in a pasta dish.
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Creamy Garlic Mushrooms
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Serve as an appetizer, a side with beef or chicken or in a pasta dish.
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Heat the olive oil in a pan on medium low heat, add mushrooms and garlic, stir until the mushrooms are soft and some liquid is released from them, if the mushrooms do not release any liquid, add a tablespoon or two of milk.
  2. Remove pan from the heat and add the cream cheese and mix well, return to low heat and stir until heated through. Once mixed, and the herbs of you liking and season with salt and pepper.
Recipe Notes

Easily under $1 per serving, all low cost ingredients.

Adapted from an internet recipe.